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Inspiration: Thank you CSA for a lovely cut of lamb chops. They’re such a spring meal, aren’t they? And no other ingredient says spring to me more than lemon, so this was a perfect match. Now if only the weather would start cooperating? Stuck in the 30s-40s with frost on the car every morning and a “snowy mix” in the forecast for tomorrow is not making me a happy girl.

What we Loved: Brandon taught me that the best way to prepare lamb chops is to cook them with the rack in tact. That way, when you slice them apart, they’re still nice and pink all of the way through. This recipe took a completely different approach – slicing them and then broiling them. We were worried that the lamb chops would be cooked through way too much and dried out, but what a pleasant surprise these turned out to be! They were so juicy and tender from the marinade, which had all of the lovely flavors of rich olive oil, tart lemon, and earthy seasonings. I still can’t believe how tender and delicious they were. We added a bright squeeze of lemon juice on top, and that was really the finishing touch. I wouldn’t change a thing.

Helpful Hints: All of the measurements below are approximate, since I didn’t really measure. But you don’t really need to – just add enough of all of the ingredients to coat your lamb chops, depending on how big they are. And make sure to allow two hours to marinate! I like to use a freezer bag to marinate, since it allows the marinade to seep completely around the meat, but you can of course just use a baking dish or bowl as well.

Broiled Lamb Chops with Lemon and HerbsSource: Adapted from Food Network, originally from Family Circle Magazine